Cuba Libre cake

Ingredients for 1 servings:

• 4 eggs
• 200 g ground almonds
• 3 tbsp flour
• 150 g sugar
• 200 g dark chocolate coating
• 40 g chocolate, whole milk
• 125 g butter
• 4 cl black rum
• Fat, for the shape
• 2 eggs
• 400 g cream
• 75 g sugar
• 5 sheets of gelatin
• 2 lemons
• 4 cl black rum
• 1 serving of cake icing, chocolate

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

Moist chocolate cake with a rum and lemon cream, for 12 pieces

Cake batter: Separate the eggs, beat the egg whites. Melt the chocolate and butter. Beat the egg yolks with the sugar until smooth. Add the rum, almonds, and flour. Then add the melted chocolate and butter and beat. Fold in the egg whites and bake in a greased springform pan at 220°C for 20 minutes. Let cool and cut crosswise. Filling: Separate the eggs, beat the egg whites. Grate the zest of one lemon, squeeze the juice of both lemons. Add the rum to the juice, soak the gelatin leaves in it for 5 minutes, and heat briefly (30-60 seconds) in the microwave, but do not bring to a boil. Beat the egg yolks with the sugar until smooth, add the liquid. Whip the cream until stiff, fold in. Fold in the egg whites. Refrigerate. Pour onto the cake base when it begins to set or becomes viscous. Refrigerate for 8 hours. Place the cake topper on top. Cover with chocolate glaze. Depending on how alcoholic you like it, you can play around with the amount of rum. But the Cuba Libre cake is not really suitable for children’s birthdays!